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THE MICROBIOLOGICAL SAFETY AND QUALITY OF FOOD PROCESSED BY THE 'SOUS VIDE' SYSTEM AS A METHOD OF COMMERCIAL CATERING

Objective



This project investigates 'sous-vide' foods in order to improve their safety and quality. Thereby the microbiological safety is the prime concern of this proposal. A dynamic mathematical model of the inactivation, survival and growth of pathogens will be developed to predict their behaviour and aid in the optimisation of 'sous-vide' processes.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

LEATHERHEAD INTERNATIONAL LIMITED
Address
Randalls Road
KT22 7RY Leatherhead
United Kingdom

Participants (5)

ALMA UNIVERSITEITSRESTAURANTS VZW
Belgium
Address
Van Evenstraat
3000 Leuven
Aristotelian University of Thessaloniki
Greece
Address
University Campus
54006 Thessaloniki
Katholieke Universiteit Leuven
Belgium
Address
Naamsestraat 22
3000 Leuven
TEAGASC
Ireland
Address
Sandymount Avenue 19
4 Dublin
UNIVERSITY OF ULSTER
United Kingdom
Address
Cromore Road
Coleraine